Fenugreek Sprouts 101

June 16, 2009 by  
Filed under Fenugreek Sprouts

Fenugreek Sprouts Are A Valuable Blood and Kidney Cleanser

Fenugreek Sprouts Are A Valuable Blood and Kidney Cleanser

Fenugreek is a small seed with a light tan color and a pleasant herb like smell. Although it is a native of western Asia, most of the fenugreek seeds sold in North America come from northern Africa.

Fenugreek is a valuable blood and kidney cleanser with a pungent flavor. Fenugreek sprouts are an excellent source of phosphorus, iron and trace minerals. Fenugreek is best sprouted with other seeds to mellow out its strong bold flavor. You can use fenugreek sprouts in salads, relish, sprout loaves and green drinks.

Fenugreek sprouts are best sprouted with a tray and are easy to grow.

Black Eyed Pea Sprouts or Cow Peas Sprouts 101

Popular in the Southern US

Popular in the Southern US

Black eyed peas or cow peas are popular in the Southern United States.  Black eyed peas are medium sized white beans with black spots on them, giving them their unique name.  You can buy black eyed peas for sprouting at any health food store; try to buy them organic if possible.

Black eyed peas like most of the peas and some of the beans used for sprouting area great source of protein, vitamins A and C, magnesium, and potassium.  Some people report that these sprouts taste like raw, fresh peas in a pod.  You can add black eyed pea sprouts as a nutritious addition to any dish including salads, marinades, sprout leaves and green drinks.

One cup of black eyed peas yields about one quart of black eyed pea sprouts.  Since the black eyed peas swell during the overnight soaking, allow ample room in your sprouting container.  Black eyed pea sprouts have no hulls to wash away and can be harvested and eaten on the third or fourth day.

Some of the information from this article was referenced from The Sprouting Book by Ann Wigmore.

Chickpea Sprouts aka Garbanzo Sprouts 101

Excellent For Making Raw Hummus

Excellent For Making Raw Hummus

Chickpeas, or as I like to call them garbanzos, were originally cultivated in the Middle East where they are still considered a staple food item. They are also widely cultivated in India and throughout the Western Hemisphere.  

Chickpeas are available to purchase for sprouting in most natural food stores.  If you are buying them in bulk for sprouting chose ones that are not discolored, broken or chipped – they may not sprout.  Chickpea sprouts or garbanzo sprouts are rich in carbohydrates, fiber, calcium, and protein.  They also provide magnesium, potassium and vitamins A and C.  

You can use chickpea sprouts to make hummus,  add them to salads, add them in soups, to make sprout loaves, dressins and just eat them plain.  Chickpea sprouts are extremely crunchy and mild in flavour.  You can remove as many of the hulls from the garbanzo sprouts as possible before eating by gently using your thumb and index finger to pull the hull away from the sprout.

Some of the information from this article was referenced from The Sprouting Book by Ann Wigmore.

Vegan Asian Noodle Mock Chicken and Sprouts Recipe

A Nice Light Refreshing Dish That Everyone Will Love!

A Nice Light Refreshing Dish That Everyone Will Love!

This sprouts recipe takes about 20 minutes to make and serves 4 people.  For this sprouts recipe you will need the following ingredients:

  • 1 cup of bean sprouts
  • 500gm thick Asian egg noodles (boiled and strained with cold water)
  • 800gm of mock chicken(diced)
  • 100gm snow peas (top and tailed)
  • 8 spears fresh baby corn or tinned (halved lengthways)
  • 4 tablespoons soy sauce
  • 1 onion (sliced finely)
  • 1 clove of garlic (crushed)
  • 1 2cm knob ginger (crushed)
  • 1 tablespoon of vegetable or peanut oil

You will need to boil and strain your egg noodles first and put them aside.  Then in a large wok heat the oil until smoking and add the garlic, onion, ginger and the mock chicken. Toss the wok often. After two minutes, add the other vegetables, noodles and then soy sauce. Continue tossing, adding warm water, to keep the mixture wet.  Then serve.    

The Summer Feast Salad Sprouts Recipe

Perfect For A Dinner Party!

Perfect For A Dinner Party!

The prepartion time for this sprouts recipe is 10 minutes and serves 4 people.  The recipe in the image above also has anchovies as an option, but we don’t like  meat so we took it out.  😉  For this sprouts recipe you will need:

  • 1 cup of Sunflower Sprouts
  • 1 jar of roasted capsicum strips (drained)
  • 2 punnets of cherry tomatoes or grape tomatoes
  • Half a crusty baguette
  • 2 tablespoons capers
  • 1 cup of parsley leaves
  • 1/2 cup of basil leaves
  • 1 cup of rocket leaves
  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Firstly roughly chop the bread in to 3cm square pieces.  Place these in a bowl and sprinkle over all the vinegar and half the olive oil.  Toss the bread around and set aside.  In a separate bowl combine all other ingredients and mix well.  Now add the bread pieces and again mix well.  Drizzle over your salad the remaining olive oil and add cracked salt and pepper to taste and serve.  An incredibly flavourful sprouts recipe that you serve for lunch or have for dinner!

Vegan Lettuce and Vegetarian Meat Bowl with Sprouts Recipe

So Good!

So Good and So Healthy For You!

This is an extremely tasty and popular dish in Chinese restaurants.  The above image is a sprouts recipe made with pork, but our version is parasite and vegan friendly.  😉  To make The Vegan Lettuce and Vegetarian Meat Bowl with Sprouts Recipe you will need:

  • About 1/2 cup of sprouts, your choice
  • 1 tablespoon canola oil
  • 750g vegetarian meat (make sure it’s minced)
  • 2 cloves garlic, crushed
  • 150gms snow peas
  • 1 teaspoon sambal oelek
  • 1 tablespoon lime juice
  • 1 medium red capsicum, chopped finely
  • 1 trimmed celery stalk, chopped finely
  • 1 tablespoons light soy sauce
  • 2 teaspoons white vinegar
  • 8 large iceberg lettuce leaves
  • 1 red onion, sliced thinly

Heat the oil in wok, stir-fry the vegetarian meat and garlic for about 3-5 minutes and strain off the excess cooking juices. Add in snow peas, sambal, juice, capsicum, celery, red onion, sauce and vinegar, stir-fry until vegetables are just tender, in the last 30 seconds add half the packet of snow pea shoots and cook until they wilt.  Divide the vegetarian meat mixture among the lettuce leaves and garnish with remaining shoots.  Enjoy! 😉

Cabbage Sprouts 101

Red Cabbage, Crimson Clover, China Radish and Alfalfa Sprouts

Cabbage Sprouts are becoming more and more popular.  Cabbage and Chinese cabbage seeds and sprouts are available from many seed companies and sprouting supply houses for fairly cheap.  In most cases, they are the same seeds used by gardeners and farmers to grow cabbages.  So be sure the seeds you buy are organically grown or else you will end up with chemically treated seeds.

Cabbage sprouts like cabbage itself is a good source of vitamins A, C and U along with trace elements of iodine and sulfur.  Cabbage sprouts are strong and crisp making them excellent to mix into salads, sandwiches, green drinks, sprout loaves and soups. Of course you can also eat cabbage sprouts blended in with other sprouts. In the picture above cabbage sprouts are mixed with crimson clover, china radish and alfalfa sprouts. Cabbage sprouts are also excellent to juice for therapy because of their high nutrient stomach.

Soak 2-3 tablespoons for a few hours in water and grow them using the tray method. They should be ready to eat in about 5-6 days. For the first couple of days, keep the cabbage sprout seeds away from direct sunlight and then grow them in indirect sunlight.

The information from this article was referenced from The Sprouting Book by Ann Wigmore.

All About Almonds Sprouted or Almond Sprouts

June 13, 2009 by  
Filed under Almond Sprouts, Almonds Sprouted

almond-sprouted-or-almond-sprouts
An Almond Sprouted

Almonds are native to Persia where that have been cultivated for hundreds of years.  Most of the almonds grown in the United States come from California.  Almonds and almond sprouts are basic components of the raw food lifestyle and are great for vegans and vegetarians because they supply an extremely high quality protein. 

Of all nuts, almonds are the easiest to digest, especially after 24-48 hours of sprouting.  Almond sprouts are an excellent source of protein, calcium, potassium, phosphorus, magnesium, and fats.  In addition, almonds contain B-vitamins and vitamin E.  Sprouted almonds have a great crunchy texture that is completely different than a non-sprouted almond. 

You can use sprouted almonds in salad dressing, in shaves, to make almond milk, in yogurt, with cheeses, in sprout loaves, cereals, with granola and in desserts. 

This information from this article was referenced from The Sprouting Book by Ann Wigmore.

A Beginners Guide To Alfalfa Seeds and Alfalfa Sprouts

June 13, 2009 by  
Filed under Alfalfa Seeds

Alfalfa Seeds Sprouted into Alfalfa Sprouts

Alfalfa Seeds Sprouted into Alfalfa Sprouts

Alfalfa Seeds are small seeds about the size of a pinhead and tan in color.  Often considered to  be a grain it is actually a legume.  Alfalfa seeds and sprouts wre originally grown in North Africa.  Now it is widely cultivated in various parts of the world.  Over 27 million acres of America alone are devoted to alfalfa each year. 

Alfalfa sprouts are among the basic sprouts grown and can be found in almost all supermarkets.  Organically grown alfalfa seed and sprouts are easilly found in most natural food stores.  It’s no wonder!  Pounds for pound, alfalfa sprouts are one of the most nutritious foods tha you can eat.  The roots of mature alfalfa plants can reach several feet down into the soil, which helps them to collect hard to find trace elements as they go. 

Alfalfa sprouts are a good source of B-complex vitamins, vitamins A, C, E and K and also contain calcium, magnesium, potassium, iron and the trace minerals selenium and zinc.  If alfalfa seeds are grown in indirect light, their nutritional content is further enhanced by the develpment of chlorophyll.

Alfalfa sprouts are also one of the most versatile.  You can use them to made salads, sandwiches, green drinks, soups and sprout loaves.

The information from this article was referenced from The Sprouting Book by Ann Wigmore.

A Guide To Adzuki Beans and a Adzuki Beans Recipe

June 12, 2009 by  
Filed under Adzuki Beans

Adzuki Beans in Chinese Red Bean Soup

Adzuki Beans in Chinese Red Bean Soup

Adzuki beans are small red beans, similar to mung beans, that have been cultivated for centuries in China, Japan, Korean and other Far Eastern Countries.  They’re also grown in the United States and are available at most natural food stores and all Asian markets.

Sprouted adzuki beans contain amino acids (protein), vitamin C and iron among other nurients.  Their flavor resembles that of mung bean sprouts.  You can use sprouted adsuki beans in salads, Chinese style marinated vegetables, green drinks, sprout loaves and sandiwches.  Adzuki sprouts are versatile due to their mild flavor and crunchy texture.     

The Adzuki Beans Recipe we are sharing today is the well known Chinese Red Bean Soup.  This is our version sprouted and organic.  You will need to sprout and prepare the beans at least 2 days before cooking. The cooking time for this recipe is 1 hour and 30 minutes.  The recipe for it is as follows.

For Sprouted Organic Chinese Red Bean Soup you will need:

  • 1 cup of organic azuki (adzuki) beans for sprouting
  • 6 – 8 cups water
  • 1 strip dried tangerine peel or fresh orange peel
  • 1/4 – 1/2 cup (about 1 1/4 – 2 1/2 ounces) dried lotus seeds
  • 6 – 8 tablespoons brown sugar, as desired

Note: Soak the azuki beans in water overnight and drain in the morning.  Rinse and drain them for 2 more days until a tail develops. 

  1. About 2 hours before making the soup, place the dried lotus seeds in a bowl with enough water to cover.
  2. In a medium pot, bring the 6 cups of water with the tangerine peel to a boil.  The soup can be thicker or thinner as desired.  You can start with 6 cups of water, and then add more boiling water at the end with the brown sugar if I want to thin it a bit.
  3. Turn the heat down, add the adzuki beans and lotus seeds and simmer, partially covered, for 1 to 1 1/2 hours, until the beans are softened to the point where they are just beginning to break apart.
  4. Add the brown sugar and stir until dissolved. Taste and add more sugar if desired.  You can start with 1/3 cup and then add more, 1 tablespoon at a time as needed.  Thin the soup by adding boiling water if desired.
  5. Remove the dried tangerine peel before serving.  It can be eaten hot or cold and will serve 6-8.

Some information from this article was referenced from The Sprouting Book by Ann Wigmore.

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